Eggplant Salad

Eggplant Salad

Ingredients

  • 1 medium eggplant
  • 1 Tbsp salt
  • 1 bell pepper (red or yellow)
  • 2 medium carrots
  • 1 small onion
  • 2-3 garlic cloves
  • 2 Tbsp white vinegar
  • 1 teaspoon black pepper
  • 2 Tbsp oil for frying
  • ½ cup chopped dill or parsley

How To:

  • Wash 1 medium eggplant, cut it into long strips, place in a medium sized bowl, add a tablespoon of salt, mix well and set aside.
  • Meanwhile, thinly slice 1 bell pepper and 1 onion and place into a different bowl.  Grate 2 carrots and add to the same bowl.  Then add 2-3 minced garlic cloves.  Add 2 Tablespoons of white vinegar, mix the vegetables until they all are coated in vinegar.  Cover the bowl and set aside.
  • Leave the vegetables for at least 1 hour before putting the salad together.
  • In an hour, drain the eggplants.  Use your hands to squeeze the liquid out. Squeeze out as much as you can.
  • In a large skillet heat two tablespoons of oil, and fry eggplants over medium high heat for 7 minutes until soft and golden brown.
  • Place the fried eggplants into the bowl with the rest of the vegetables, mix carefully, add in chopped herbs and mix again.
  • Cover the bowl and put in the fridge for at least 2 hours before serving for all the flavors from vegetables to blend together.  As I said earlier, the longer it stands the better it tastes.
  • In 2-4 hrs transfer the salad into a serving bowl and enjoy this delicious vegan dish!